RFCJ RECIPE ARCHIVE
Posted by : Paul Hossfield Veal, Rack w/Wild Mushroom Farfel Stuffing - meat
I found a new site with some really neat recipes. This one is Jewish TV Network's Recipe of the Week, from chef Jeff Nathan: RACK OF VEAL with WILD MUSHROOM FARFALE STUFFING YIELD: 6 Ingredients Needed: Half rack of veal, chime bone removed Olive oil Dry thyme Dry rosemary Salt Pepper Coat veal in oil, herbs and seasonings. Place on foil rack and roast at 400F for approximately 1 hour, or internal temperature is 140F. Allow to rest 30 minutes before carving. Stuffing: 1 pound matzah farfale 3 cup chicken stock 8 ounces olive oil 1 cup onion, chopped 3 cups assorted wild mushrooms, chopped 1/4 cup sun dried tomatoes, chopped 3 cloves garlic, minced 1 bunch arugula, rough chopped 2 tablespoons fresh basil, chopped 2 tablespoons fresh Italian parsley, chopped Salt Pepper Place farfale in bowl. Cover with chicken stock and let stand until softened and all liquid has been absorbed. Place olive oil in a large pan. Add onions, mushrooms, sun dried tomatoes and garlic. Sauté until onions are a light golden color. Remove from fire and combine with farfale. Allow to cool slightly. Add arugula, basil, parsley and eggs. Season with salt and pepper. Stir well and pour into a large, well-greased casserole and bake at 350F for 30 minutes with greased parchment paper on top. Bake 30 minutes more, uncovered.
